Banana Caramel Cupcakes – A Must Try Dessert!
Soft banana cupcakes with a rich caramel swirl? Yes, please!
These banana caramel cupcakes combine ripe mashed bananas and buttery caramel to make something between a banana bread and a fancy bakery treat.
Whether you’re baking for a small get-together or just dealing with overripe bananas, this one’s an easy win. The cupcake batter is simple, but the caramel?
That’s where things get fun — either swirled in or drizzled on top after baking.
Prep and Baking Info
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 15 mins | 20 mins | 35 mins | 12 cupcakes | Dessert | American |
Ingredients (With Alternatives)
| Ingredient | Amount | Alternatives |
|---|---|---|
| Ripe bananas (mashed) | 1 cup (about 2 medium) | Applesauce (¾ cup) |
| All-purpose flour | 1 ½ cups | Gluten-free flour blend |
| Baking powder | 1 tsp | – |
| Baking soda | ½ tsp | – |
| Salt | ¼ tsp | – |
| Brown sugar | ½ cup | Coconut sugar |
| Egg | 1 large | Flax egg |
| Vanilla extract | 1 tsp | Maple extract |
| Vegetable oil | ⅓ cup | Melted butter |
| Creamy caramel sauce | ½ cup (plus more for topping) | Store-bought or homemade |
Baking Tools You’ll Need
| Tool | Alternatives |
|---|---|
| Muffin pan | Silicone muffin mold |
| Mixing bowls | Any deep bowl |
| Whisk or hand mixer | Fork and strong arms |
| Ice cream scoop | 2 spoons for scooping |
| Cooling rack | Plate or baking rack |
How to Make Banana Caramel Cupcakes
Let’s walk through this in steps. I suggest reading through once before starting so you’re not scrambling mid-bake.
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly with oil spray.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine 1½ cups of flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Give it a quick whisk to mix evenly.
Step 3: Mash and Mix the Wet Ingredients
In a separate bowl, mash 2 ripe bananas (about 1 cup). Add ½ cup brown sugar, 1 egg, 1 tsp vanilla extract, and ⅓ cup vegetable oil. Stir or whisk until smooth and creamy.
Step 4: Combine Wet and Dry
Pour the dry mix into the wet ingredients and fold gently until there are no dry flour spots. Don’t overmix—it can make the cupcakes chewy.
Step 5: Swirl in the Caramel
Add ½ cup caramel sauce to the batter and give it a couple of swirls—not too much. You want ribbons of caramel, not fully mixed.
Step 6: Scoop and Bake
Scoop the batter into the muffin cups, filling each about ¾ full. Bake for 18–22 minutes. You’ll know they’re done when a toothpick comes out clean or with just a few moist crumbs.
Step 7: Cool and Top
Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack. Drizzle warm caramel sauce on top right before serving for an extra gooey bite.
Serving and Decoration Tips
- Top with whipped cream, caramel drizzle, and banana slices for a fancy touch.
- A sprinkle of crushed nuts adds crunch and contrast.
- Serve slightly warm with vanilla ice cream for a cozy dessert.
Variations to Try
- Chocolate Banana Caramel Cupcakes: Fold in ½ cup of mini chocolate chips before baking. They melt into pockets of gooey chocolate.
- Salted Caramel Banana Cupcakes: Use salted caramel sauce and sprinkle a pinch of sea salt on top after drizzling.
- Peanut Butter Banana Caramel Cupcakes: Add 2 tbsp of peanut butter to the batter. Swirl it in along with caramel for a nutty twist.
For each of these, follow the same method—just add the extra ingredients during Step 4 or 5, depending on the swirl type.
Storing Tips
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps for 4–5 days but bring to room temp before eating.
- Freezer: Freeze unfrosted cupcakes up to 2 months. Reheat slightly and add fresh toppings when ready.
Extra Baking Tips
- Use bananas with brown spots—no green allowed!
- Don’t fully mix the caramel into the batter. Swirls = texture.
- Let the cupcakes cool completely before drizzling or the caramel will just melt off.
Common Mistakes & How to Fix Them
| Mistake | What Happens | Quick Fix |
|---|---|---|
| Using underripe bananas | Cupcakes turn out dry and bland | Use overripe, spotty bananas only |
| Overmixing the batter | Tough, chewy texture | Mix until just combined |
| Overbaking | Dry cupcakes | Start checking at 18 mins |
| Too much caramel | Sinks to bottom and burns | Stick to ½ cup swirl + drizzle on top |
Frequently Asked Questions (FAQs)
Q1: Can I use store-bought caramel sauce?
Yes, I prefer it when I’m short on time. Just make sure it’s thick and not too watery.
Q2: What type of banana is best?
Overripe bananas with brown spots. They’re sweeter and mash easily, giving that soft cupcake texture.
Q3: Can I turn this into a cake instead of cupcakes?
You can! Use an 8-inch round pan and adjust the baking time to about 25–30 minutes.
Q4: Is this recipe okay for kids?
Absolutely. It’s not overly sweet, and the caramel is optional or can be reduced.
Q5: Can I reduce the sugar?
Yes. Try using ⅓ cup brown sugar instead of ½ if your bananas are extra ripe.
These banana caramel cupcakes are easy to make, ridiculously moist, and perfect for when you want something sweet but not over-the-top.
Give them a try, and let me know how they turned out. Got a fun twist or extra topping idea? I’d love to hear it in the comments!
